Table of Contents
1.History of Invention
2.The Key to Making
3.Method of Opening
4.Canning Producing Areas
5.Laws of Consumption
6.Terrorist Rumors
1.History of Invention
Invented In 1809, Napoleon's soldiers were starving during his eastward campaign because they could not eat fresh vegetables, fruits and other food and starved to death. What to do? Napoleon's government in France solicited a way to store food for a long time with a huge prize of 12,000 francs.
Many people were involved in research activities to win the prize. One of them, Appel, a Frenchman who dealt in preserved foods, worked as a laborer in a sauerkraut factory, a winery, a candy store and a restaurant before becoming a chef. While selling fruit syrups, wines, and other foods, he noticed that some tended to spoil, while others were less likely to do so. He was also inspired by the fact that food sealed in glass containers was less likely to spoil if properly heated. So Appel responded to the government's offer of a reward for specializing in methods of food preservation.
He finally succeeded after ten years of painstaking research. His method is: the food will be processed, and then loaded into a wide-mouth bottle, all placed in a pot of boiling water, heated for 30 to 60 minutes, while hot, cork cork tightly, and then reinforced with thread or sealed with wax. This way, you can keep food for a long time without rotting and spoiling. This is the prototype of modern canning.
In this way, the earliest canned goods appeared. Abel was rewarded by the French government and warmly welcomed by seafarers.
Shortly after improving Appel's glass cans, Englishman Peter Durant made tinplate cans, which were patented in the U.K. At the beginning of the 19th century, canning technology spread to the U.S., and canning factories appeared in Boston, New York, etc. In 1849, American Henry Evans opened a canning factory on an unprecedented scale.In 1862, French biologist Pasteur published a paper clarifying that The main cause of food spoilage is the growth and reproduction of microorganisms. As a result, the cannery adopted steam sterilization technology to make canned food commercially sterile.
China Related Chinese methods of canning food were applied to folklore as early as 3,000 years ago. The earliest agricultural book "qimin yaojutsu" has such a record: the first livestock meat cut into pieces, add salt and wheat flour mix, and finished, the inner porcelain in the dense mud sealing head. This is different from modern canning, but the reason is the same.
2. The key to production
Canning generally through three ways **** with the collaboration to achieve the prevention of food spoilage: sterilization, whether it is food or canned food need to be sterilized, eliminating the bacteria as well as bacterial spores after the bacteria will not reproduce. However, it is unlikely that all of them can be eliminated. What can be done is basic sterilization, so that the food can be preserved for as long as possible.
The dust in the sealed air also contains a large number of bacteria and bacterial spores, and bacterial spores are like the seeds of a tree, which are very hardy and resistant to manufacturing, and can float in the wind. So canned goods are vacuum sealed.
Preservatives canned goods have preservatives, because the bacteria to the appropriate environment will rapidly multiply, even if only one bacteria, because it is divided into reproduction, so it will soon become countless. And preservatives can effectively inhibit the survival of bacteria, so that the few bacteria can not survive, the food preserved for a long time.
The more commonly used food preservatives are sorbates and nitrites, of which sorbates are basically non-toxic, but nitrites are carcinogenic and more problematic.
Sanitary standards for food additives require that no additives be added to canned fruit. But some poor quality canned goods added potassium sorbate, cochineal, lemon yellow and other synthetic colors, but also with sweeteners, industrial-grade soda ash, industrial hydrogen peroxide to coconut bathing.
3. open method
Sometimes cans are not very easy to open, with tools or with a certain degree of danger, with a bit of physical knowledge is still very easy to open cans: 1. the can head down to buckle over. 2. hand at the bottom of the forceful pat two. 3. cans are over, easy to twist, open. 4. cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans.
4. Canned food production area
Canned food every year the world to maintain 40 million tons of production. In China, canned goods are traditional export commodities. According to Liang Zhongkang, chairman of China Canned Food Industry Association, the production areas of canned fish in China are mainly located in Guangdong, Fujian, Zhejiang, Liaoning and other coastal areas; canned citrus in Zhejiang, Hunan and other major production areas; canned meat in Shanghai, Fujian, Sichuan as the main production areas; canned peaches in Hebei as the main production areas; canned mushrooms, asparagus in Fujian, Shandong, Yunnan as the main production areas; tomato paste in Xinjiang as the main production areas; canned bamboo shoots in Zhejiang, Fujian, Jiangxi as the main producing areas. The regionalization of the distribution of canned products makes the canned food industry closely integrated into the local industry, and contributes to boosting the local economy.
In 2007, Shandong canned food production reached 483,300 tons [8], an increase of 36.16%; canned food sales revenue reached 8.264 billion yuan, of which, canned aquatic products sales revenue reached 854 million yuan, an increase of 38.63%, canned fruits and vegetables sales revenue reached 6.611 billion yuan, an increase of 51.69%. It is understood that Shandong canned food production is mainly distributed in Yantai, Weihai, Linyi, Heze four areas, forming the Caoxian canned asparagus, Pingyi canned fruits (the main place of origin of the first canned town in China - the place of the town), Rongcheng sea treasures canned food three major producing areas, these three major producing areas of canned goods production accounted for more than 50% of the province's total. Among them, the canned asparagus production in Caoxian County ranks first in the country and is mainly sold to the international market; Pingyi is one of the three major canned fruit production areas in China[9]; and Rongcheng is renowned in the international market for the production of high-grade canned sea treasures.
There are more than 140 countries and regions exported every year, spreading over five continents. The main markets are Japan, the United States, the European Union 15 countries, Russia, ASEAN countries and the Middle East.
5. Edible Law
Moderate consumption of healthier anything to have a degree, canned food is no exception. While canned goods are nutritious and delicious, don't forget to eat a balanced diet. When seasonal vegetables and fruits are in great abundance, don't give up on these raw foods; and if you're not so busy, be sure to cook meals for yourself and your family regularly to warm your stomachs and your loved ones.
Don't go for big packagesSupermarket winners have a habit of buying big packages of food that are both hassle-free and cost-effective, which can't necessarily be a good thing. Canned goods can be stored at room temperature when unopened, but once it's opened, it's just like any other food, and it's also susceptible to spoilage. If you open a can and don't finish it, make sure you put it in the fridge to chill, and it's best to eat it as soon as possible - never assume that the food in the can will remain sterile when it leaves the package. So it's wise to choose a modest package that can be eaten in one meal.
An important benefit of canned food is that it provides less common fruits and vegetables, or fish and meat, such as horseshoes, asparagus, tuna, pangasius, and so on. These foods are excellent ingredients for cooking dishes, and with canned goods, we can cook these favorite dishes whenever and wherever we want. However, it is important to note that canned food is equivalent to having been cooked during processing, so it is sufficient to cook canned food to the point of cooking, and if the cooking time is too long, it will undoubtedly lose more nutrients.
Selecting canned food to choose a well-known brand of well-known enterprises to produce canned food, from raw materials to processing, the program is very standardized, safety, health, nutrition and other aspects are no problem. Crowd of land think, Merlin, Gulong, Eagle Gold, Zhaobao, Yinlu and other big factory name brands are good choices. On the contrary, those workshop-style small canning factories, in order to profiteer, use unqualified raw materials and lack of basic knowledge and process of canning, that is why they violate the standards to add preservatives, coloring, and even other harmful additives. Carefully observe the packaging of the canned goods brand is not familiar with, worried about distinguishing substandard products? It's okay, observing the packaging of canned goods is a very easy way to distinguish them. First look at whether the packaging is neat and clean, and whether the handwriting is clearly printed. In addition, regular manufacturers of canned goods labeling, should be marked with the name, factory name, factory address, ingredient list, net content, solids content, the implementation of the standard code, quality level and shelf life and other content. Finally, do not forget to look at the date of production, shopping for products within the shelf life. Carefully identify the quality of the next, but also check the quality of the can itself. Fish, meat cans: most of these cans use tinplate packaging, good cans because the internal vacuum, so the top or bottom of the can should be flat or concave inward. For those cans with leaking seals or improper sterilization, there are still bacteria multiplying inside the cans and gas will be produced, so the top or bottom of the cans will be raised, and such cans can no longer be consumed. Canned vegetables and fruits: most of these canned goods are packaged in glass jars where the contents can be seen. Good canned goods should be the contents of uniform, clear and transparent soup. While bad canned goods have different sizes of contents and much heavier soup color.
Quality canned goods 1. view packaging. Observe whether the outer packaging is neat and clean, whether the handwriting printing is clear, whether in the shelf life, but also to see whether the food label is marked with the name of the enterprise, address, contact phone number and other information. 2. check the quality of the inner. For products packaged in glass bottles, you can observe the contents of the block shape is intact, no foreign matter, no turbidity. Normal products have a certain degree of vacuum, knocking the bottle cap has a crisp sound, if there is no vacuum, the product has a greater likelihood of quality problems. 3. anti-fat hearing. Do not buy products that have changed shape, when the canned food is contaminated by microorganisms, the loss of food value, often produce products fat listening to the phenomenon, that is, the volume of the outer packaging increased.4. Choose the right product. Consumers should try to buy in reputable shopping malls to buy regular enterprises or products in the main producing areas have a certain scale of enterprise production of products, try not to buy shopping malls in the listed price reduction in the processing of products.